1 medium/large sweet potato, peeled and cut into equal chunks, abouit 1/2 inch
1 (14-ounce/400 mL) can chickpeas, drained and rinsed
1 (14-ounce/400 mL) can diced tomatoes, with juices
1 (14-ounce/400 mL) can light coconut milk
1 (5-ounce/140 g) package baby spinach
Freshly ground black pepper
Cooked basmati rice, quinoa, or other variation
Chopped fresh coriander leaves(optional)
Unsweetened shredded or large-flake coconut (optional)
Lime wedges (optional)
In a large saucepan, heat the oil over medium heat. The oil is hot enough when a cumin seed sizzles when tossed into the pan. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in color (be careful not to burn them). Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft.
Add the garlic, ginger, tumeric, coriander, and red pepper flakes. Stir to combine and sauté for a couple of minutes, until the garlic softens.
Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.
Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.
Serve on a bed of cooked grains, garnished with cilantro and coconut and squeeze over some lime (optional but tasty). You can Store the cooled curry in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month.
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